Preparation of the Easter Nest Cake

• For the Easter nest cake first I toast the sliced almonds in a pan or in the oven, as you prefer…

  I toast them in a nonstick pan for 2–3 minutes, maybe less!

  

• I separate the whites and yolks: I put the yolks in the stand mixer and the whites in a bowl.

  I added about 7 tbsp (approximately 90 g) sugar to the yolks and started the machine to obtain a very soft, pale foam that “writes” (holds a ribbon).

  Then I used the beaters to whip the egg whites and as soon as they begin to foam I added about 1 tbsp (15 g) sugar, bringing them to soft peaks of meringue.

  

• I fold the whipped egg whites into the yolk mixture in several additions using a whisk or a flexible spatula with gentle bottom-to-top movements.

  Then I add the sifted dry ingredients, namely the all-purpose flour and the cornstarch, always mixing with a whisk or the spatula.

  I also fold in the toasted almonds, mixing well.

• I butter and flour a 22 cm (8 2/3 in) ring pan and pour in the batter.

  The oven temperature will be 356°F for the first 10 minutes and then I lower it to 302°F for another 20 minutes or until cooked through; the toothpick test is always the judge.

• I place the cake on a wire rack to cool and while it cools I begin to prepare the chocolate mousse.

  I put the cream in a small saucepan and, when it reaches a boil, I remove it from the heat and add the chopped dark chocolate (the amount indicated in the ingredients) finely chopped.

  Still off the heat I stir and wait the short time necessary for the mixture to combine into a smooth chocolate cream without lumps.

• I let it cool and then chill in the refrigerator for at least a couple of hours or, if I’m in a hurry, I put it in the freezer for about half an hour.

• After this time I take my mixing bowl and, using the beaters, whip the mixture until it becomes very soft and pale.

  I put the ganache into a piping bag and set it aside.

• I also melt the 2 oz of dark chocolate, put the liquid into a piping bag and draw many zig-zag lines across the top of the ring cake.

• I start placing some sugar and chocolate eggs into the decoration.

  In the hole of the Easter nest ring cake I always pipe, using a large star tip, part of the chocolate mousse.

  I continue decorating the Easter nest cake with more dollops of chocolate mousse as you see in the photo, but as always, let your creativity guide you!

• Here it is, ready: the Easter nest cake …

  Enjoy!

  Annalisa

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